Sherri’s Frittata

I love egg casseroles. They’re generally easy, can be assembled ahead of time, and are great for serving to guests.

I printed this recipe from MacArthur House Bed and Breakfast years ago from www.bbonline.com, but just got around to trying it. The inn is in Grand Marais, Minn. The website is one of my favorite sources for breakfast recipes.

I subbed havarti for Swiss because we prefer it. I used rosemary Asiago I had on hand instead of the feta. In other words, use your favorite cheeses. I also changed when the Parmesan is added to the top because I didn’t want it to get as brown as it would in 40 minutes.

We liked it. A lot. I served this with cooked zucchini and a fruit salad.

Sherri’s Frittata

12 eggs
2 cups low-fat cottage cheese
1 cup Swiss cheese, shredded (or havarti)
1/2 cup feta, crumbled (or 3/4 cup shredded Asiago)
1/2 teaspoon salt
2 large tomatoes
3/4 cup Parmesan cheese, shredded
4 cloves garlic, minced

Preheat oven to 375 degrees. Lightly grease 13-by-9-inch baking dish.

Whisk together eggs, cottage cheese, the other cheeses, salt and garlic. Pour into prepared baking dish. Slice tomatoes and lay on top of egg mixture. Bake for 30 minutes. Sprinkle evenly with Parmesan cheese. Bake for 5 to 10 minutes more, or until mixture is set.

Makes 8 to 10 servings.